This Black Licorice Ice Cream may raise eyebrows, but I promise—it’ll raise spoons too. It’s rich, velvety, and loaded with bold licorice flavor that cools the tongue and lingers just long enough. Sure, it’s a little unusual. But then again, aren’t the best desserts a little rebellious? When I first made this, my kitchen smelled like an old-fashioned candy shop met a creamy dream. The deep color alone is enough to spark curiosity. If you’re into unique sweet easy recipes, this one’s calling your name. Trust me, it’s nothing like that licorice stick your grandma kept in her purse. So if you’re done with vanilla and chocolate for the hundredth time, scoop into something bold. Who knew licorice and cream could turn into such magic?

1) Key Takeaways
2) Easy Black Licorice Ice Cream Recipe
3) Ingredients for Black Licorice Ice Cream
4) How to Make Black Licorice Ice Cream
5) Tips for Making Black Licorice Ice Cream
6) Making Black Licorice Ice Cream Ahead of Time
7) Storing Leftover Black Licorice Ice Cream
8) Try these Desserts next!
9) Black Licorice Ice Cream Recipe
10) Nutrition

1) Key Takeaways

This ice cream delivers bold black licorice flavor in a creamy base.
Molasses and anise extract bring depth and that classic licorice punch.
You don’t need an ice cream machine, just a bit of patience and love.
Black food coloring is optional, but visually unforgettable.

2) Easy Black Licorice Ice Cream Recipe

When you hear “black licorice ice cream,” do you tilt your head or wrinkle your nose? I did too—until I made it. This is one of those sweet easy recipes that just… works. The first time I churned it, I wasn’t sure what I’d created. But one bite in, and I was hooked. It’s the sort of treat that leaves you saying, “Wait, that actually tastes amazing.”

It’s smooth, creamy, and not overly sweet. The molasses wraps around your tongue with this dark, sticky richness, and the anise extract gives it that unmistakable licorice pop. It’s weird in the best possible way. This is dessert for the bold—those of us who don’t always follow the flavor crowd.

If you’re tired of vanilla-on-repeat or basic chocolate, this is the recipe you need to shake up dessert night. Add it to your list of quick and easy recipes. It’s unexpected, unforgettable, and oddly nostalgic. And honestly? It just might convert a licorice hater into a believer.

3) Ingredients for Black Licorice Ice Cream

2 cups heavy cream: The base of our creamy dream. This brings body, richness, and that perfect scoopable texture.

1 cup whole milk: Balances the richness of the cream without making it overly heavy. Trust me, skim won’t cut it here.

3/4 cup granulated sugar: Sweet, but not cloying. Just enough to let the licorice flavor shine through without taking over your taste buds.

1/4 teaspoon kosher salt: Seems tiny, right? But don’t skip it. Salt makes every flavor pop—including licorice.

5 large egg yolks: These yolks are what give the custard its thick, luscious feel. Plus, they help the mixture freeze with fewer ice crystals.

2 tablespoons blackstrap molasses: This is the moody, smoky anchor of the recipe. It adds depth and plays beautifully with the anise.

1 tablespoon anise extract: The star of the show. It’s sharp, intense, and exactly what you want in every bite.

1/2 teaspoon black food coloring (optional): Wanna make it dramatic? This is your flair. The flavor doesn’t need it—but the Instagram pic does.

4) How to Make Black Licorice Ice Cream

Step 1: In a medium saucepan, combine the cream, milk, sugar, and salt. Heat it over medium heat until it’s just simmering—not boiling. Think steamy, not bubbly.

Step 2: In a separate bowl, whisk the egg yolks until they look smooth and a little lighter in color. Now, slowly pour a bit of the hot cream mixture into the eggs. Keep whisking. We’re not making scrambled eggs here!

Step 3: Pour the egg mixture back into the pot. Stir it constantly over low heat. It’s ready when it coats the back of a spoon and holds a clear line when you run your finger across it.

Step 4: Take the pot off the heat. Stir in the molasses, anise extract, and black food coloring (if you’re using it). The smell at this point? Unreal.

Step 5: Let it cool to room temp. Then cover and pop it in the fridge. Let it chill for at least 4 hours or overnight if you can wait.

Step 6: Churn in your ice cream maker based on your machine’s directions. It should look like a dark soft serve when it’s ready.

Step 7: Transfer it to a freezer-safe container. Freeze for 2 to 4 hours to firm up. Then grab a spoon—and don’t bother with a bowl.

5) Tips for Making Black Licorice Ice Cream

Use fresh cream and milk. This isn’t the time for that carton that’s been sitting in the back of the fridge. The cleaner the base, the brighter the licorice flavor shines.

Don’t skip the chill time. I know the wait is a pain. But chilling the custard gives you smoother ice cream later. It’s one of those tiny steps that really makes this a sweet easy recipe you can depend on.

Start with a light hand on the extract. Anise is strong. Add the full tablespoon for punch, but if you’re new to licorice, try half to start and taste from there. You can always add more. You can’t take it out.

6) Making Black Licorice Ice Cream Ahead of Time

This ice cream actually tastes better a day or two after freezing. The flavors mellow and blend together in the most magical way. So if you’re planning ahead for a dinner party or just want to sneak scoops throughout the week, you’re in luck.

Make the base the night before. Chill it. Churn it the next morning. Then let it set in the freezer till you’re ready to serve. Honestly, that kind of prep makes this one of my favorite quick and easy recipes to keep on hand.

If you’re really thinking ahead, store it in single-serving containers so you can just grab one when the craving hits. Like that late-night “just one bite” moment we all pretend we won’t have.

7) Storing Leftover Black Licorice Ice Cream

Keep your ice cream in an airtight container, pressed with a piece of parchment paper or plastic wrap against the surface. That helps prevent icy crystals from sneaking in.

It’ll keep well in the freezer for about two weeks. After that, the texture starts to go a little weird, but hey, it’s ice cream. Odds are good it won’t last that long anyway.

Want to bring it back to scooping perfection? Let the container sit out for five minutes before diving in. Don’t microwave it. That’s ice cream blasphemy.

8) Try these Desserts next!

9) Black Licorice Ice Cream Recipe